Corn Cheese Sandwich

Ingredients

• 150 g (1 cup)sweetcorn
• 115 g (1 cup)mozzarella, grated
• 2green chillies, very finely chopped
• ⅛ teaspoonpaprika
• ½ teaspoongarlic, chopped
• ½ teaspooncumin seeds
• ½ teaspooncoriander leaves
• 2 tablespoonsmayonnaise
• 6 slicesbread
• as neededsalt
• as neededbutter

Instructions

1. 1

   Make garlic butter

   Soften the butter, then mix in the crushed garlic, coriander leaves, chilli, cumin and salt. Set the mixture aside.

2. 2

   Prepare the bread

   Cut the bread into thick slices.

3. 3

   Mix the filling

   Stir the mayonnaise into the sweetcorn. Add the spices, coriander leaves and chopped garlic, then mix well and set aside.

4. 4

   Fill the sandwiches

   Spread the spiced butter over the bread. Place the sweetcorn mixture and mozzarella in the middle.

5. 5

   Cook the first side

   Set a large pan, skillet or griddle over a medium heat and cook the sandwiches butter-side down. Cover the pan with a lid to help the cheese melt, and cook for 3–4 minutes.

6. 6

   Flip and finish

   Brush the other side with the remaining garlic butter, then carefully flip the sandwiches. Cook for another 3–4 minutes, until golden on both sides and the cheese has melted.

7. 7

   Rest and serve

   Remove the sandwiches from the pan and leave them to rest for 1 minute. Slice and serve.

What is a corn cheese sandwich?

A corn cheese sandwich is a filled, pan-toasted sandwich with sweetcorn and melted cheese at its centre. It draws on a familiar combination found in many home-style snack recipes: sweet, juicy corn balanced by savoury seasoning and gooey cheese.

Here, mozzarella provides the melt, while chilli, cumin and garlic butter bring a warm, aromatic edge. Cooking the sandwiches in a covered pan helps heat the filling through without needing a specialist press.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 13g protein, 37g carbs, 16g fat.

The bread and sweetcorn provide most of the carbohydrates, while mozzarella contributes protein and mayonnaise, cheese and butter provide much of the fat. Serve a sandwich with salad or other vegetables to add freshness and balance the plate.

The sweetcorn and cheese filling

Sweetcorn: drain it well if using tinned corn so the filling does not make the bread soggy. Mix it with the mayonnaise and seasonings until the kernels are lightly coated.

Mozzarella: grate it so it distributes evenly through the filling and melts readily. Keep it in the middle of the bread, rather than close to the edges, to reduce leaks in the pan.

Getting the garlic butter right

Soft butter: let it become pliable before mixing, so the garlic, chilli and cumin are easy to spread through it. The recipe gives no fixed quantity, so use enough to coat the bread without making it greasy.

Seasoning: the filling and butter both include flavourings, so distribute them evenly and add salt a little at a time. The chopped garlic appears in both parts of the method; divide it between them as you prepare the recipe.

Keeping the bread crisp

Even spread: coat the outside of the bread with a thin, consistent layer of garlic butter. A thick layer can brown too quickly before the cheese has melted.

Steady heat: cook over medium heat rather than turning the hob high. Covering the pan helps warm the centre, while a moderate temperature gives the bread time to turn golden.

Knowing when they are done

Colour: after 3–4 minutes, check that the underside is golden before turning the sandwiches. If it is browning too fast, lower the heat.

Centre: cook the second side for another 3–4 minutes, looking for melted mozzarella and hot filling. Rest the sandwiches for 1 minute before slicing so the filling is less likely to spill out.

Serving ideas

Fresh side: serve the sandwiches with a simple salad, sliced cucumber or tomatoes for a cool contrast to the warm, rich filling. A bowl of soup also makes them a more substantial meal.

For sharing: cut each sandwich into halves or smaller triangles once it has rested. Serve promptly while the bread is crisp and the cheese is still soft.

Recipe notes & tips

• Drain tinned sweetcorn thoroughly before mixing the filling.
• Grate the mozzarella finely so it melts evenly.
• Keep the filling away from the edges of the bread to limit leakage.
• Use a lid while the first side cooks to help the cheese melt.
• Adjust the chilli to suit your preferred level of heat.
• Let the sandwiches rest for 1 minute before cutting.

Variations

• Add spring onion: mix finely sliced spring onion into the corn filling for a fresh savoury note.
• Use mature cheddar: replace some or all of the mozzarella for a sharper flavour.
• Add black pepper: grind it into the filling for extra warmth.
• Try wholemeal bread: use it in place of white bread for a heartier sandwich.
• Make it milder: remove the chilli seeds or use less chilli.

Common mistakes to avoid

• Wet filling: drain the sweetcorn well so excess moisture does not soften the bread.
• Too much butter: spread a thin layer so the bread browns without becoming greasy.
• High heat: lower the hob to medium if the bread colours before the cheese melts.
• Overfilled bread: keep the corn and cheese in the centre so the filling stays inside.
• Flipping too soon: wait until the first side is golden and releases easily from the pan.
• Cutting straight away: rest the sandwiches for 1 minute to help the filling settle.

How to store

These sandwiches are best eaten straight after cooking, while the bread is crisp. If needed, refrigerate leftovers in a sealed container for up to 2 days and reheat in a covered pan over a low heat until hot; the bread may be softer after storage.

Frequently asked questions